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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From Gooseberry Patch Flavors of Fall. Ingredients:
3 1/2-5 lbs beef chuck roast |
2 (10 3/4 ounce) cans cream of celery soup |
1 (1 1/2 ounce) package onion soup mix |
1 -2 cup red wine (or beef broth) |
1/2 cup frozen apple juice concentrate |
4 -6 potatoes, peeled and quartered |
4 -8 carrots, cut into 3-inch lengths |
1 lb fresh mushrooms |
8 stalks celery, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place chuck roast in a roasting pan.
2. In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
3. Cover and bake in a 350° oven for 1 hour.
4. Add in apple juice concentrate, potatoes, and carrots.
5. Cover and bake another 30 minutes; remove from oven.
6. Add in mushrooms, celery, salt, and pepper.
7. Bake for one more hour, uncovering for the last 30 minutes.
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